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My Favorite Season!

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Boo!
I am back and ready to get caught up on my blogging. But I missed the beginning of my Birthday month by showing you how I intend to celebrate the end. I can't wait to make these cupcakes. Of course I have to start now and try them out so I can perfect a fresh batch for Halloween!
I found the recipe at one of my favorite blog sites: Love and Olive Oil
With many thanks here is the recipe:

The mummies are simply, basic strips of frosting piped on with a flat tip. The sugar eyes are something I’ve been looking for. The blog suggests to can find them in white, as well as multi color and jumbo size at Bake it Pretty. I am not a soymilk lover in baking ssssssoooooo I will probably use whole milk or at least 2% organic.

In the meantime, if you see canned pumpkin, stock up. Believe it or not, there is a world shortage this year. Make sure you have plenty to make it through all the holidays until the supply is back to normal. I was in Costco Saturday and it looks like they have increased the size of their pumpkin pies for the season. Go figure. Yum!

Pumpkin Chip Cupcakes with Brown Sugar Buttercream


Makes 1 dozen cupcakes.

Ingredients
Cupcakes:
1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soymilk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon each ground cloves, nutmeg, and ginger
1/4 teaspoon salt
1/2 cup mini chocolate chips

Frosting:
2 large egg whites
1/2 cup packed light-brown sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons

Directions
Preheat oven to 350?F. Line muffin pan with cupcake liners.

In a medium bowl, stir together pumpkin, oil, sugar, soymilk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or overmix the batter as it may become too gummy. Once combined, fold in the chocolate chips.

Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.

For frosting, in a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Spread or pipe onto cooled cupcakes.
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Scottsdale, Arizona, United States
Publisher of Arizona's only Bridal Newspaper. Your source for all the wedding news and ideas in the Valley of the Sun; not to mention the best vendors too.

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